Apples Chippendale

1/4 pound (1 stick) butter
1 cup granulated sugar
1 teaspoon vanilla extract
6 apples (that hold their shape when cooked)

Peel and core apples; cut into generous wedges. Melt butter in a good-size skillet. Add sugar and stir until sugar is somewhat dissolved. Add vanilla extract.

Arrange apples in skillet on top of sugar-butter mixture. Cook, uncovered, over moderate heat, basting often. The juice from the apples will mingle with the sugar-butter and facilitate the basting after a few minutes. Cook until apples are very tender. Cool a bit before serving.